SERVES 4-6
Prep time: 10 minutes, plus cooling time
Cook time: 30 minutes
Ingredients
- 1 sheet puff pastry
- 2 large ripe peaches
- 1.5 cup thick vanilla bean Greek yoghurt
- 2 tablespoons honey
- 2 tablespoons pistachio nuts, chopped
Method
- Pre heat the oven to 200 degrees C. Place the pastry onto a sheet of non-stick baking paper. Use aknife to mark out a 1.5cm boarder all around the outside. Transfer the pastry to a baking tray and usea fork to place holes on the inside of the pastry boarder-this helps to stop the pastry puffing up toomuch. Place into the oven for 25-30 minutes, or until golden and crisp.Remove from the oven andplace onto a wire rack to cool completely.
- To assemble spread the yoghurt into the middle part of the pastry in an even layer. Cut the peachesinto wedges around 1cm thick and scatter over the yoghurt. Drizzle over the honey and scatter withpistachio nuts before slicing to serve.
Cooks note:*If your yoghurt is thin, you can place it into a clean muslin or chux cloth set over a seivefor a few hours in the fridge to remove excess whey. This will make it really thick and creamy. Use 2cups of yoghurt for this process as you will lose some volume.
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